Vanillekipferl (Austrian Vanilla Crescent Cookies) Recipe
Vanillekipferl are traditional Austrian vanilla crescent cookies made with a delicate nutty dough that is buttery and tender, perfect for holiday celebrations or any time you crave a lightly sweet, melt-in-your-mouth treat. These crescent-shaped cookies are flavored with vanilla sugar and dusted with a blend of powdered sugar and vanilla sugar for an irresistible finish.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 27-30 minutes (plus 1 hour chilling)
- Yield: 40 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
- Diet: Vegetarian
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened at room temperature
- 2 large egg yolks (optional, but not recommended)
- 4 ounces (about 1 cup) walnut, almond, or hazelnut flour
- 1 packet vanilla sugar (about 1 1/2 teaspoons)
- 3/4 cup powdered/confectioner sugar
- 1/4 teaspoon salt
For Dusting
- 1/2 cup powdered/confectioner sugar
- 1 packet vanilla sugar (about 1 1/2 teaspoons)
Instructions
- Make the dough: Place all of the dough ingredients into a large bowl and knead thoroughly until well combined. The dough will have a dry, flaky texture similar to shortbread if not using egg yolks. Shape the dough into a log, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour to firm up.
- Preheat oven and shape crescents: Preheat your oven to 350°F (175°C). Remove some dough from the fridge, keeping the remainder wrapped and chilled. Cut small pieces from the dough and carefully shape each piece into uniform crescent shapes for even baking. Place the crescents on a non-stick or parchment-lined baking sheet.
- Bake: Bake the shaped crescents on the middle oven rack for 12 to 15 minutes or until the edges just start to turn golden brown, adjusting time depending on the size of the cookies.
- Dust with sugar: While the cookies are hot, combine the powdered sugar and vanilla sugar, and sift the mixture evenly over the cookies. Allow the cookies to cool completely before giving them a second dusting of the vanilla-powdered sugar for a generous, flavorful coating.
- Store: Store the cookies in an airtight container at room temperature in a cool place. They will keep fresh for 3 to 4 weeks without egg yolks, or about 1 week if egg yolks are used.
Notes
- Vanillekipferl dough is delicate; handle gently to maintain their tender texture.
- For best flavor, use fresh vanilla sugar or make your own by infusing sugar with vanilla pods.
- If you prefer a nut-free version, substitute nut flour with more all-purpose flour but keep in mind the original flavor will be less nutty.
- Ensure crescents are uniform in size for even baking.
- Cool cookies completely before final dusting for optimal powdered sugar adherence.
- Do not refrigerate cookies after baking; moisture can affect texture.
